Side dishes sometimes get passed over, but this is not one to skip!
Tabouli is a colorful, flavorful Mediterranean dish, traditionally made with bulgar wheat grains. Quinoa (which is actually a seed!) makes the perfect gluten-free substitute in this recipe because it has the same chewy texture and appearance, but gives you much more complete nutrition.
In fact, quinoa is a superfood! It achieves that status by being a complete protein, meaning it has all 9 essential amino acids, as well as fiber and vitamins.
Quinoa is also a healthy carb – and yes, there is such a thing! Remember, you need carbohydrates that are full of fiber and digested slowly to give you the lasting energy you need to avoid snacking.
Feel free to play around with the proportion of veggies in this recipe. If you have a hankering for a greener, more herbaceous salad, just add more parsley and mint. Or for a little crunch, toss in a ¼ cup of toasted sunflower seeds.
If you want to go all out, whip up a batch of Garlic Hummus and Chickpea Falafel Salad with Tahini Dressing to bring all the zingy and fresh flavors of the Middle East to your table!
Main, Salads, Wraps & Sandwiches July 25, 2019 Note: This recipe contains optional feta cheese. If you are dairy tolerant, please eliminate this optional ingredient. This gluten-free take on traditional Mediterranean tabouli is packed with superfood nutrition and the delicious flavors of lemon, parsley, and mint. 3 cups frozen pre-cooked organic quinoa 1/4 cup extra virgin olive oil 1 large bunch fresh flat leaf organic parsley, minced 1 large bunch organic fresh mint, minced 1 large organic cucumber, peeled and cubed 2 cups organic cherry tomatoes, halved 1Reheat quinoa according to package directions and set aside in a large bowl to cool. 2Meanwhile, whisk together the lemon juice, minced garlic, and salt in a small mixing bowl. 3Slowly whisk in the olive oil, then drizzle over the quinoa and mix in with a fork. 4In a medium bowl, combine the parsley, mint, cucumber, tomatoes, and scallions, then mix into the quinoa. 5Serve with feta cheese crumbled on top if desired. We also love to use an avocado half as a bowl for a serving of healthy fats and fiber. 6Store any leftovers in an airtight container in the fridge for up to 4 days. Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.
Quinoa Tabouli Salad
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
Ingredients
Directions
Nutrition Facts
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